Vegan Chinese Chive Pies
Ingredients
Dough
- 3/4 cup + 1 tbsp warm water
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp canola oil or other neutral oil
- 1/2 tsp salt
Filling
- 100g dry vermicelli noodles, makes 2 cups rehydrated noodles
- 2 cups (100g) chopped chives
- 1 medium shredded carrot (makes 1 cup)
- 1 cup (150g) sliced shiitake mushrooms
- 1 tbsp canola oil or other neutral oil
- 1 1/2 tsp salt, or more to taste
- 1-2 tbsp soy sauce, or more to taste
- 1 tbsp sesame seeds
- 1/2 tbsp sesame oil
Cooking
- 12 tbsp water, divided into 4 batches of 3 tbsp each
- 4 tbsp oil, divided into 4 batches of 1 tbsp each
Preparation
Add 2 cups of flour into a mixing bowl and create a well in the center. Pour in the warm water and mix with a wooden spoon or spatula until dough starts to come together. Add 1 tsp of oil and knead with hands for several minutes. If dry, add a splash of water. Shape into a ball, cover with a damp towel, and let rest for 30 minutes.
Chop the rehydrated vermicelli noodles into small 1/2 inch pieces and drain excess water. Heat a pan with 1 tbsp canola oil, add chives, carrots, and mushrooms, and cook over medium-high heat for 4-5 minutes until carrots are tender. Add noodles, soy sauce, salt, sesame seeds, and sesame oil. Mix well and cook for another 2-3 minutes. Transfer to a strainer to drain excess liquid and set aside to cool.
Roll out the rested dough into small circles or wrappers
Place filling in the center of each wrapper, fold and seal the edges to form pies
Heat 1 tbsp oil in a pan, add a batch of pies, cook until golden brown, add 3 tbsp water, cover, and steam until water evaporates Repeat for remaining batches.
